Montreal seasoning

Yup, all the time on beef, I think it works great.

Never heard of Montreal Seasoning until I came to this site. Tried it on a nicely marbled rib eye. OMG! How wonderful! I'll use it whenever possible on my steaks! Have never used it in the smoker tho.

Anyone ever used Montreal it on brisket?

They make a pretty dern good poultry seasoning as well.. IMO

I have used it on Steaks on the grill, I have it on a rump roast on the rotasire now & have used in the 08 on chicken & my last pork butt. I am thinking of trying it on a brisket, since my wife likes it. IMO it's pretty good stuff.

RT

Ive been wanting to get some of the Montreal sesoning to try with my next smoke. I did pick up some KC MASTERPIECE steak sesoning with garlic, Its very good! I used it on a prime rib a couple weeks ago and it had great flavor. I reccomend it.

Montreal Steak is my standard rub for brisket now. I don't like to use a rub with sugar as it seems to get really black and most of the flavor will come from any sauce you serve with. I get it in quart containers at Costco for a fraction of what small jars of specialty rubs usually cost.

the montreal seasoning i starting cutting into my beef rub at the rate of 50/50. been doing this for 3 weeks now. sales rate are now at 20 pounds cooked weight brisket since i made the addition (and our farmers market is only open from 8.30am to 12.30pm on saturday)
jack
ps. FBA judges didn't like it but the money people do!!!!!!!!!!

Good to know. I, too, have used it on a nice steak, but something has kept me from trying it on a nice smoked chuck roll or brisket.

Ive used the Montreal Steak Seasoning on burgers and love it. It also is used to make a great marinade. Olive oil and a couple tablespoons of the Montreal seasoning are the only ingredients.

OK, you got me. so where do I get the Montreal seasonings?

I have tried Montreal steak as a rub for chickens prior to smoking. It also makes a good bloody mary seasoning. Don't let the word steak fool you.

Old Coacher -- Most any grocery store should handle Montreal Steak seasoning. It's in with the spices. I buy McCormick's brand but I hear there are others out there. Hope this helps!

Coach,

I get it at Sam's in the big container. They call it "canadian seasoning" but it's the same. Cheaper in quantity.

Russ

I use the Sam's version, too... I have a brisket in my Smokette now. Here it is before I put i tin last night. Light mustard slather and then Canadian Steak Seasoning.



Its at 165 now. I'm taking it to my parent's house for my Dad's birthday dinner.

While on the subject you might want to try McCormick' Grill Master Salt-Free Chicken Seasoning on chicken. Have had very good results grilling chicken and pork with it .. never tried it as a rub for smoking tho. Since I am on low salt diet I find that appealing and from the flavor you wouldn't know it.

Comes in small containers in most groceries ... not sure if its available in bigger quantities.

Really now, -- chicken is the "other" white meat -- pork rules!

I like the large bottles from Sam's too. On a large brisket or rib roast, and how much rub you like it can take upto 2 of the small 3- 4 oz. jars I like to buy granulated garlic and dried mince onion in the large bottles as well.

When those bottles are emptied they make great dredgers for mixing seasonings into sausage and jerky meat.

I smoked 2 7 # butts last thursday. I used a new McCormic grill mates "Barbeque" seasoning for the 24 hr rub w/5 oz pecan. The flavor was not as good as the cookshack Rib rub or homemade pork rubs. It was a little on the bitter side & didn't have as much flavor. I cooked in 08 @ 215 * over nite and @170* (11 hrs) I bumped up to 230*, pulled @3:00 pm (16 hrs). I normally cook butts for 12 hrs @ 225* & the're done.
Do you think the lower temp /longer method had an effect on the flavor?

RT

I'd bet it was the seasoning, something in it gave a flavor you didn't like.

Look at the ingredients and tell me what the #1 and #2 ingredients are. I'm pretty sure I know, but want to hear.

Okie,
The ingredients are brown sugar,salt spices tomato,garlic,onion,etc. I also had some left over brisket rub which had black pepper, celery salt, & chili powder which was put on 1 butt. I had forgotten when I wrote the post about the brisket rub. That might have been the problem.

RT

I used the Montreal seasoning on my super bowl brisket. The flavor was GREAT!!!

McCormick Grill Mates makes a spicy version that I use on burgers at the tailgate. I use a little gas grill, so there is no smoke, and the Spicy Montreal Steak seasoning gives them a great flavor.